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Cheater's Croissant Dough

This simplified croissant dough recipe allows for flaky, buttery pastries without the extensive techniques of traditional methods, perfect for elevating any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 16 croissants
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup water Provides hydration to the dough.
  • 1 cup milk Adds richness and a slight sweetness.
  • 1 large egg Acts as a binder for the dough.
Dry Ingredients
  • 4 cups all-purpose flour Forms the structure of the dough.
  • 2 teaspoons instant yeast Helps the dough rise quickly.
  • 1 teaspoon kosher salt Enhances flavor.
  • 2 tablespoons sugar Adds sweetness and helps with browning.
Fat
  • 1 cup cold butter Key for creating flaky layers.
Additional Ingredients
  • flour as needed flour for dusting Prevents sticking while rolling out the dough.
  • 2 large egg yolks Creates a glossy finish when brushed on croissants.
  • 2 tablespoons heavy cream Adds richness to the egg wash.
  • 1 teaspoon sea salt Enhances flavor.

Method
 

Preparation
  1. In a medium bowl or 2-cup liquid measure, whisk together the water, milk, and egg.
  2. In a food processor, blend together the flour, yeast, salt, and sugar until well combined.
  3. Add cold butter to the food processor, and pulse 10 to 12 times at 1-second intervals, until the butter is in small pea-sized pieces.
  4. Transfer the mixture to a large bowl.
  5. Add the water-milk-egg mixture, and stir until you have a wet, sticky mass.
  6. Cover the bowl and refrigerate for at least 2 hours, ideally for 24 hours.
Cooking
  1. Turn the dough out onto a lightly floured work surface and divide it into two equal portions.
  2. Pat each portion into a rough square.
  3. Roll the square out to a shape 10- to 11-inches wide.
  4. Fold the dough envelope-style, creating a square.
  5. Repeat the folding process 3 more times.
  6. Transfer the folded dough to an airtight container and refrigerate for at least 30 minutes or up to 2 days.
  7. Roll the dough into an 8x12-inch rectangle.
  8. Cut the dough into triangles.
  9. Coil each triangle starting from the flat end and tuck the tip underneath.
  10. Transfer the croissants to a parchment-lined sheet pan and cover them.
Serving
  1. Let the croissants proof at room temperature for roughly 2 hours or until they nearly double in size.
  2. Preheat the oven to 425°F.
  3. In a small bowl, whisk together the yolks, heavy cream, and sea salt.
  4. Brush each croissant with the egg wash and wait 5 minutes before baking.
  5. Transfer the pan to the oven, lower the temperature to 400°F, and bake for roughly 15 minutes, or until golden brown.
  6. Remove from the oven, transfer to a cooling rack, and let rest briefly before serving.

Notes

For best results, use cold ingredients and allow for adequate chilling times. Experiment with various fillings such as chocolate chips or almond paste.